Crispy Chickpea, Sweet Potato and Kale Salad

Ready for a fresh, light summer salad that ticks all the boxes? So were we! This Crispy Chickpea, Sweet Potato and Kale Salad is packed full of nutrients, protein, good fats and carbs. As well as tasting like a dream with the addition of our naturally nourishing Vegetable Broth and citrus dressing to really put the zing in this amazing salad.



1 400g can chickpeas

1 tbsp smoked paprika

Sprinkle of salt and pepper

1 cubed sweet potato

2 cups brussels sprouts (about 12), finely chopped

1.5 cups kale, chopped/stems removed

1/4 cup olive oil, + 1tbsp for dressing & extra for drizzling

½ cup feta, crumbled

½ cup pumpkin seeds

1 orange, juiced

Splash of honey

Splash of apple cider vinegar

2 tbsp Greek yoghurt


1 tsp Vegetable Broth Garden Veggie

1. Preheat the oven to 200 degrees.

2. Rinse and drain canned chickpeas. drizzle with olive oil, and toss with smoked paprika, vegetable broth and salt & pepper. On the same baking sheet, add sweet potato & drizzle with olive oil.

3. Bake for 20 minutes or until crispy.

4. Add finely chopped brussels sprouts and chopped kale to a salad bowl.

5. Pour over ½ of the orange juice and ¼ cup of olive oil, toss through to soften the ingredients.

6. Add cooked chickpeas, sweet potato, feta & pumpkin seeds

7. Combine the remaining orange juice, apple cider vinegar, 1 tbsp olive oil, yoghurt and honey to a jar, shake well and pour over salad.


Vegetable Broth Garden Veggie

Vegetable Broth Garden Veggie

From $24.95

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